Peruvian inspired Kaniwa, quinoa, and amarath pilaf

Peruvian inspired Kaniwa, quinoa, and amarath pilaf

Today I am going to make a Peruvian inspired kaniwa quinoa and amaranth pilaf. I am using three different grains in this pilaf but they are all interchangeable. I am also using an aji amarillo which is a sweet and spicy chili pepper used in Peruvian cooking. This recipe is gluten free, high in nutrition like iron and protein and easy to make.

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Peruvian inspired Kaniwa, quinoa, and amarath pilaf
Peruvian inspired Kaniwa, quinoa, and amarath pilaf
Course dinner
Cuisine Peruvian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course dinner
Cuisine Peruvian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Peruvian inspired Kaniwa, quinoa, and amarath pilaf
Instructions
  1. Heat the olive oil in a pan on med high heat and add the, celery, carrot, peppers, and zucchini. Saute until onions start to get transparent.
  2. Add the garlic , kaniwa, quinoa, amaranth, and spices and pepper paste if using and continue to saute a few minutes.
  3. Add the roma tomatoes and continue to cook.until tomatoes start to break down.
  4. Add the soy sauce, fresh oregano if using fresh, and vegetable stock and bring to a boil, stir so it doesn't stick.
  5. Once at a boil cover and move heat to low and let sit for 20 minutes.
  6. Put in bowls and garnish with cilantro.
  • tammylynn

    That looks good and interesting. I am going to have to try it out.